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Sugars of Tripel-Ted Hausotter PDF
Sugars of Tripel-Ted Hausotter PDF
Fructose
Sucrose
Maltose
Raw Sugar
Invert Sugar
Honey
Glucose
Monosaccharide
Corn Sugar
Also called Dextrose
Fermentable by Yeast as is
Relative Sweetness Level 74.3
Energy source for most organisms
C6H2O6
Fructose
Monosaccharide
Common fruit sugar
Fermentable by Yeast as is
Sweetest natural sugar
Relative Sweetness Level 173
C6H2O6 Same as Glucose!
Found in Honey, Invert Sugar and
High Fructose Corn Sugar
Sucrose
Disaccharide: Glucose bonded to Fructose
Common Table Sugar
From Beets and Sugar Cane
Yeast can ferment using enzyme invertase
Relative Sweetness Level 100
Main sugar in Pineapple and Apricot
Private labels are beet sugar
Maltose
Disaccharide: Glucose bonded to Glucose
Malt Sugar
Fermentable by yeast using Maltase
2 Glucose molecules joined make Maltose
3 Glucose molecules joined make Maltotriose
4 Glucose molecules joined make Dextrin
Many Glucose molecules joined make Starch
Relative Sweetness 32.5
Raw Sugar
Turbinado: the sugar is only
partially processed, leaving some
molasses. It is blonde colored.
Demerara: similar to Turbinado
sugar but darker and has more
molasses flavor. It is tan colored.
Muscovado: a British specialty
brown sugar with a strong
molasses flavor. Color is dark
brown
Brown Sugar
Sucrose sugar with molasses
Molasses can be added after refining
or can be partial processed or raw.
Light Brown sugar has 3.5% Molasses
Dark Brown sugar has 6.5% Molasses
Private label brown sugar is usually
beet sugar!
If you can wash off the brown color,
molasses is added to refined sugar.
Molasses
By product of the manufacture of sugar
Contains all the vitamins and minerals left
behind in the processing of the sugar
Cane sugar Molasses is what is offered in
stores.
Beet sugar Molasses is usually used for
livestock feed.
Produced by boiling the raw sugar to
crystallize it, then removed, leaving the
light colored molasses behind.
Second boil leaves behind a darker
molasses.
Third boil leaves behind the darkest, black
strap molasses. The least sweet of all
molasses.
Used in Rum
Invert Sugar
Made from Sucrose
Breaks down the bond between
Glucose and Fructose
Sweeter than Sucrose due to Fructose
Golden Syrup is 56% invert sugar and
44% sucrose
Lemon juice added to water and
Sucrose heated to a boil and held will
make invert sugar
Similar to High Fructose Corn Sugar,
usually 55% Fructose 45% Glucose
Invert Sugar Syrup Recipe
1# Table Sugar
1 qt water
One of the following acids: tea cream of tarter,
tea citrus acid, 1 tea lemon juice
Sources:
BJCP Style Guide
The Sugar Association
National Honey Board
Wikipedia